Mushroom clearing salad recipe. Salad Mushroom glade with champignons and chicken - step by step recipe

Calories: Not specified
Cooking time: 60 min

Mushroom Glade salad perfectly combines such main ingredients as marinated mushrooms, chicken fillet, hard cheese and eggs. Lettuce is prepared in layers in reverse order. And before serving, it must be turned on a dish.
Spicy salads serve as an ingredient and at the same time decorate the salad. Therefore, to make the salad look neat, choose small mushrooms for it (preferably champignons).

- chicken fillet - 300 gr.;
- egg - 2 pcs.;
- potatoes - 2 pcs.;
- pickled champignons - 300 gr.;
- hard cheese - 150 gr.;
- parsley (or dill) - a bunch;
- mayonnaise;
- salt, ground black pepper, black peppercorns, bay leaf - to taste.

Cooking time: 60 minutes.

How to cook with a photo step by step

Wash the potatoes thoroughly and boil until tender in their skins. Cool and clean it. And then grate on a coarse grater.




Put the chicken fillet in a saucepan, cover with cold water and put on fire. When the water boils, add salt (about ½ tablespoon), bay leaf and black peppercorns. Boil the fillets until tender, about 30 minutes. Remove the fillet from the broth and set aside. We don't need the broth anymore. You can later use it to make some kind of soup or.
Cut the cooled fillet into pieces.




Boil the eggs. Peel and grate them.






Also grate hard cheese.




Chop greens.




Now let's start assembling the Mushroom Glade salad with chicken and champignons. Take a deep bowl, cover it with cling film. Put the pickled mushrooms on the bottom of the bowl with the caps down.






Top them with herbs.




Apply mayonnaise to the greens in several places. Place grated hard cheese on top.




Also grease it with mayonnaise. Next, put in the eggs.




Also a layer of mayonnaise. Put the chicken fillet on top.






Apply mayonnaise to the fillet. And the last layer is potatoes.




It also needs to be well greased with mayonnaise.
Salad "Mushroom meadow" with chicken and champignons, put in the refrigerator for several hours.
Before serving, take a flat dish, place it on top of the salad, and then carefully turn it over.

Bon appetit!




Recipe author ANET83

Ease of preparation, attractive layering, a standard and win-win combination of ingredients - this is how you can briefly describe the popular Mushroom Glade salad with champignons. Anyone who has cooked this dish at least once knows that the “highlight” and the main difference between the recipe and many other similar salads is the cooking method. The fact is that the “mushroom meadow” is the most famous salad-shifter.

The ingredients are alternately collected in a deep mold. At the bottom, first of all, whole pickled mushrooms are always laid out, and then the order of the layers can be arbitrary. Before serving, the dish is turned over, and the bottom layer becomes the top one. Thus, a nice multi-layered snack is obtained, the surface of which is “strewn” with champignons. Consider a detailed recipe for salad "Mushroom Glade" with step by step photos.

Ingredients for 4 servings:

• marinated champignons (whole) - 200 g;
• chicken fillet - 200 g;
• pickled cucumbers - 100-150 g;
• medium-sized potatoes - 2-3 pcs.;
• carrots - 1 large or 2 small;
• cheese - 100 g;
• eggs - 3 pcs.;
• parsley or other greens - 3-4 sprigs;
• mayonnaise, salt, pepper - to taste.

Salad "Mushroom Glade" recipe with photo step by step

How to cook salad "Mushroom glade"

1. We take a deep salad bowl or a suitable size shape. For convenience, we lay the bottom and sides with cling film, so that it is easier to remove the ready-made upside-down salad from the container. In our example, a 16 cm diameter dish is used, the dish is designed for 4 medium servings. If the salad is being prepared for a large company, the number of products can be increased and layered in a larger container. At the bottom of the prepared dish, lay the mushrooms with their hats down.
   
2. We fill the gaps between the mushrooms with parsley leaves or other herbs.
   
3. In advance (preferably the night before), boil potatoes, eggs, carrots, chicken fillet until cooked. Finely chop the chicken meat and tamp it with the next layer. Drizzle with mayonnaise.
   
4. Rub the peeled carrots coarsely, distribute over the chicken. We apply a thin mayonnaise mesh.
   
5. The next layer is grated cheese.
   
6. Pour the cheese layer with mayonnaise, and then, ramming, distribute finely chopped eggs.
   
7. We apply mayonnaise grease to the egg mass, and then spread the cucumbers cut into small cubes. This layer mayonnaise can not be lubricated.
   
8. After peeling, rub the potatoes on a coarse grater. Separately, mix with mayonnaise, salt / pepper to taste. We distribute the potato mass with the last layer. Be sure to put the form with the salad in the refrigerator for about 3 hours.
   
9. Then cover the container with a plate and turn over. Carefully remove the form, remove the film.
   

Now the Mushroom Glade salad can be brought to the table! It turns out elegant and original!

The classic set of products for this dish is as follows: marinated champignons, chicken, durum cheese, boiled potatoes and carrots, pickles, green onions, fresh herbs and mayonnaise. Salad on a medium-sized dish is laid out in layers. It is better to buy products according to the number of guests, respectively, the dish can be large. Due to the fact that pickled champignons do not have a leg for which they can be grabbed, and their caps are slippery and slip out of your fingers, an original way of assembling the salad was invented.

The five most commonly used ingredients in Mushroom Glade salad recipes are:

You need to take a saucepan or stewpan of the desired diameter and put the mushrooms on its bottom with their hats down. It is not necessary to lay out tightly to each other. If there are gaps between the mushrooms, they will be filled with the next layer, which will be green onions mixed with parsley or dill. Next - grated potatoes on a coarse grater, which is smeared with mayonnaise. Its stickiness will hold the layers together, which will help keep the salad in shape.

On potatoes - a layer of cucumbers, diced. Then - grated carrots and a layer of mayonnaise. Pieces of chicken fillet lie on it and are also fastened with mayonnaise. Grated cheese comes last. You can slightly flatten the layers without strong pressure. And put the dishes in the refrigerator for an hour and a half.

Place a dish on the pan and turn it over so that the salad is located in the center. You do not need to immediately remove the dishes, it is better to wait five minutes - during this time the contents will peel off the walls by themselves. Then there is less risk of shifting something and spoiling the beauty.

Five of the fastest mushroom glade salad recipes:

On the sides, layers of lettuce look good, but if you don’t like something, you can cover them with sprigs of greens.

There are many Mushroom Glade salad recipes with a different set of products and decorations - just choose yours.

This mushroom salad belongs to those with which you can always surprise guests. And not only with its presentable appearance, but also with a variety of tastes. I often cook it, but I try to change the ingredients. While all my options were successful, I will gladly share some with you.

1 - Salad "Mushroom Glade" with champignons, chicken and Korean carrots - a step by step recipe with a photo

Ingredients:

• Champignons (marinated)
• Green onion
• Dill
• Chicken breast - 2 pcs.
• Korean carrots - 250 grams
• Hard cheese - 250 grams
• Potatoes - 2 pcs. (large)
• Pickled cucumbers - 2 pcs.
• Mayonnaise

Cooking:

We choose the dishes in which we will lay our layers. When choosing, be guided by the fact that the bottom and edges of the pan are straight, that is, a cone-shaped “container” will not work. Determine the size of the pan yourself, based on how many ingredients you will take into account.

First, lay the pickled mushrooms on the bottom of the pan with the caps down.
Now we need to chop the onion and dill. Mix greens and sprinkle over mushrooms.

Boiled potatoes in their skins are peeled and cut into medium-sized identical cubes. They will be our next layer.

We tamp the layers with a spoon, with a little effort. After the potatoes, we will coat all subsequent layers with mayonnaise. Finely chop the cucumbers and send them to the pan.

Cut the chicken breast into even cubes and lay out the next layer.

Now it's the turn of Korean carrots.

The final layer will be cheese, grated on a fine grater. We send it to the refrigerator for 2 hours so that the layers are soaked and “grabbed”.

And now the most important point - carefully turn the pan over onto a plate and lift it up.

That's all. Salad "Mushroom Glade" is ready. Bon appetit!

This salad looks great on any holiday table, regardless of the season. This is a very tasty and satisfying snack that many will surely like, and besides, it is very beautiful. Perhaps this is one of the few beautiful salads that can be prepared at home.

2 ▬ Salad recipe with boiled chicken and fresh cucumbers

Ingredients:

• - mushrooms - 1 bank
• - green onion. parsley and dill
• - boiled meat 2 chicken legs
• - Korean carrots - 200 g
• - boiled potatoes - 3 pcs.
• - fresh cucumbers - 3 pcs.
• - mayonnaise

Cooking:

I won’t stop thinking about the preparation itself. Probably everyone already knows that this is a shifter salad. Preparing the layers:

1. Lay the mushrooms with their hats down
2. Finely chopped greens on top of the mushrooms
3. Then Korean carrots
4. Meat, mayonnaise
5. fresh cucumbers, mayonnaise,
6. Eggs, mayonnaise
7. Then boiled potatoes finely chopped.Tamp and grease with mayonnaise
8. Then turn the form onto a dish when it is soaked overnight.

3 ▬ Ham Salad Recipe

Ingredients:

• -1 can of marinated small champignons
• -300g ham
• - 3 eggs
• - 2-3 boiled potatoes
• -1 carrot
• - green onions, dill
• - 300 gr salted hard cheese
• - homemade mayonnaise

Cooking:

Put the salad in a bowl in the following order:
1. pickled mushrooms (head down);
2. finely chopped green onions, dill, grease with mayonnaise;
3. grated potatoes, grease with mayonnaise;
4. chopped ham, grease with mayonnaise;
5. grated, hard-boiled eggs, brush with mayonnaise;
6. grated hard cheese.
7. grated carrots, grease with mayonnaise.

4 ▬ Salad with fried mushrooms and marinated

I love this salad the most. Fried mushrooms. And I always take those that are. If it’s summer, I fry fresh, if it’s winter, then soak dry, boil, then fry. Or buy champignons. The taste of the salad is naturally different, but still delicious. But on top I use all the same pickled champignons.

Ingredients:

• Marinated champignons
• Fresh champignons - 200-300 g.
• Chicken - 1 breast fillet
• Potatoes - 4-5 pcs. small size
• Carrot-1pc
• Eggs - 4 pieces
• Onion - 1 pc. (small size)
• Greens (parsley and dill) - 8-10 branches each
• Green onions - 5-6 feathers
• Salt - to taste
• Pepper - to taste
• Vegetable oil (for frying mushrooms)
• Mayonnaise mixed with 4-6 garlic cloves
• Sour cream

Cooking:

Boil chicken, carrots, potatoes and eggs.Finely chop fresh champignons and fry together with onions, about 5 minutes before removing from heat, add a little sour cream.

Lettuce Layers:

1-marinated champignons

2-greens with onions

3-sliced ​​chicken fillet, brush with mayonnaise

4 grated carrots, brush with mayonnaise

5 eggs grated, brush with mayonnaise

"Mushroom Glade" - a hearty and elegant mushroom salad for the festive table. It can be prepared for any feast, be it New Year, Christmas or March 8th. The mushroom meadow salad owes its name to its original appearance, reminiscent of a forest edge on which mushrooms grow.

There is no strict list of ingredients and the order of layers for cooking a dish. Layered salad turns out equally tasty with champignons or mushrooms, with boiled sausage, ham or chicken. If desired, you can add pickled cucumber to it, and use sour cream instead of mayonnaise.

Today I prepared the Mushroom Glade salad with champignons, I posted the recipe with a photo of the layered assembly on this page, and I regret only one thing - that I can’t describe the taste in words. Just try here!

Ingredients

• potatoes 3 pcs.
• carrots 0.5 pcs.
• chicken eggs 2 pcs.
• boiled sausage 100 g
• champignons 200 g
• hard cheese 100 g
• mayonnaise 3 tbsp. l.
• parsley 10 g
• dill 10 g
• green onion 10 g
• salt 1 tbsp.

How to cook salad "Mushroom glade"

1. Put whole marinated champignons on the bottom of the salad bowl with hats down.
2. 
   Sprinkle the mushrooms with finely chopped herbs on top, which will give the salad a beautiful color and spring-like fresh aroma.
3. 
   Potatoes, previously boiled “in their uniforms” and peeled, chop on a coarse grater and spread in an even layer on top of the greens. Lubricate generously with mayonnaise, evenly distributing it with a tablespoon.
4. 
   The next layer is hard-boiled eggs, chopped on a coarse grater. Add a pinch of salt and coat with sauce.
5. 
   We spread the boiled and grated carrots, grease the top with a small amount of mayonnaise.
6. 
   Cut the ham or boiled sausage into small cubes (if desired, you can also grate it, after placing it in the freezer for 15 minutes), coat with mayonnaise. If chicken is used, the meat must be boiled in salted water until cooked, then disassembled into small fibers.
7. 
   The last layer is shredded cheese. We do not grease with mayonnaise!
8. 
   We let the salad brew in the refrigerator for at least 1 hour, after which we turn the salad bowl upside down, covering it with a flat plate.
9. 
   We remove the upper dishes, thus freeing the dish from the salad bowl.
10. Along the contour, we decorate the Mushroom Glade salad with champignons with a thin line of mayonnaise to give it a more elegant look, and immediately serve the dish to the table!

On a note

To prepare a salad, it is better to use a glass salad bowl. If there is no such dish, line the bowl with cling film - this will help to easily remove the finished salad, while maintaining its shape.